Satan's trident - Beer Recipe - Brewer's Friend

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Satan's trident

368 calories 27.7 g 500 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.59 liters
Post Boil Size: 25.2 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Bossie
Hop Utilization: 99%
Calories: 368 calories (Per 500ml)
Carbs: 27.7 g (Per 500ml)
Created: Sunday October 11th 2020
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OG: 1.070 FG: 1.014 ABV: 7.8% IBU: 29

1.080
1.010
9.2%
26.5
5.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Dingemans - Belgian Pilsner Malt5 kg Belgian Pilsner Malt 37 1.6 56.5%
1.10 kg Candi Syrup - Belgian Candi Syrup - Blanc1.1 kg Belgian Candi Syrup - Blanc - (late boil kettle addition) 42 0 12.4%
0.15 kg Flaked Oats0.15 kg Flaked Oats 33 2.2 1.7%
1.10 kg Weyermann - Extra Pale Premium Pilsner Malt1.1 kg Extra Pale Premium Pilsner Malt 38 1.5 12.4%
0.50 kg Weyermann - CARABELGE0.5 kg CARABELGE 34 13.6 5.6%
1 kg Weyermann - DE - Weyermann - Caramel Pils1 kg DE - Weyermann - Caramel Pils 35 2.4 11.3%
8.85 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 16.59 37.5%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 30 min 6.76 31.3%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 10 min 3.19 31.3%
80 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2.80 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
12.54 g Citric acid Water Agt Mash 1 hr.
7 g Irish Moss Fining Boil 15 min.
0.50 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.20 g Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
16 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 333 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 171.1 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Duvel moortgat
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
68 8 33 60 70 143
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Protein rest Temperature -- 50 °C 25 min
Saccharification rest Temperature -- 64 °C 60 min
Saccharification rest Temperature 72 °C 72 °C 30 min
Mash-out Temperature 78 °C 76 °C 15 min
5 L Sparge Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.3
Mash volume with grains 28.4
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 16.6 L) 13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 27.6
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23 L) 25.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.2 L) 23
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

See brew log for batch specific details.

Wort oxigenated with O2 flask
Primary fermentation 3 days, secondary 5 days.
Crashed to 1 C at a rate of 1 C a day.
Kept at 1 C for 2 weeks.
Transferred to keg with priming sugar and kept at 23 C for 14 days.
Conditioned at 6C for 6 weeks.

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  • Last Updated: 2021-03-02 12:38 UTC